In 2013, bright flavors, “free from,” healthier horizons and the “new” convenience took center stage at the biggest foodservice tradeshow in the nation, held in Chicago in May. And are advances in ordering technology taking the “personal” out of service?

Courtesy of Olson Communications

The recent National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in May, like every year, provided a lot to be excited about. The show brings together operators across all segments of the industry. While talk among attendees focused on a number of the events away from McCormick Place, the NRA Show exhibit hall still delivered the latest products, flavors, equipment and technological advances.

The show featured several themes that are evident of the industry’s issues, challenges and trends. These themes could be found throughout the show floor and included healthy eating, beverages and flavor bursts.

Healthful and Uncomplicated Flavor
Complex, yet uncomplicated, was the flavor theme common to many new products. Preparations seen at the show in culinary demonstrations and around trendy Chicago restaurants that were a hit during the show featured simple ingredients, nothing fussy or overdone.

The iconic chef led top staff, purveyors and protégés in Sense of Urgency.

Expecting a cooking demonstration from one of the world’s greatest chefs, students at The Culinary Institute of America (CIA) instead were treated to something completely different from Thomas Kelleron May 13.

The college hosted Thomas Keller Day at its Hyde Park, N.Y., campus with a keynote address from Keller and breakout sessions covering various restaurant business topics.

The day was scheduled to conclude with a “culinary presentation.” Instead of a traditional demo, however, Keller made his stage debut, leading his celebrated restaurants’ top staff members, including Eli Kaimeh ’00 of Per Se, purveyors and celebrated protégés such as Grant Achatz ’94 and Jonathan Benno ’93 in a one-act play.

“You often hear it said that restaurants are like theater, with a front of the house, a behind-the-scenes crew, a colorful cast of characters, a creative script,” Keller said. “Today we thought we’d take it literally.”

Sense of Urgency was the result—a performance developed by Keller’s team that portrays an evening of service at The French Laundry in Yountville, Calif., and named for the wording on a plaque that hangs under the kitchen clocks in all of Keller’s restaurants. The French Laundry is a Michelin Guide three-star restaurant that was honored as the World’s Best Restaurant by U.K.-based Restaurant magazine in 2003. “We observe the process of execution and the importance of relationships between the purveyors, farmers, and craftsmen of the products these chefs will use to serve their guests,” explains the playbill.

Nearly 1,000 CIA students attended the performance and hundreds more participated in the earlier presentation and breakout sessions, which were simulcast to the college’s campuses in Texas and California. Twenty lucky students were selected to have lunch with Keller.

Photo:Playbill for Sense of Urgency, a one-act play by Thomas Keller—featuring Grant Achatz, Jonathan Benno and others—that debuted at The Culinary Institute of America during Thomas Keller Day at the college’s Hyde Park, N.Y., campus on May 13, 2013.Courtesy ofCIA/Phil Mansfield.

Pittsburgh’s Jeff Sinciline helps Bayer Corporation develop a menu for employees worldwide to enjoy a celebratory lunch marking the company’s 150^th anniversary.

As Bayer Corporation marks the 150th anniversary of its founding this year, the company will hold an Employee Celebration Day luncheon for all 110,000-plus employees around the world on June 18, serving one international upscale menu to every employee on the same day. The anniversary menu was created using the expertise of five global Bayer “Celebration Chefs,” including the executive chef at Bayer’s Pittsburgh campus dining facility, Jeff Sinciline.

In preparation for the Celebration Day anniversary meal, Sinciline and a team of chefs from  Germany, China, France and Mexico worked for months to develop recipes with high-quality, fresh ingredients that are available worldwide, taking employees on a culinary trip around the globe while preparing the meals onsite at Bayer locations.

Creating a culture that recognizes differences in a positive manner is a key element of good teaching and an important strategy for making every student feel safe and secure while encouraging learning.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed ways to encourage critical thinking by using executive summaries and abstracts. This month and next, we will focus on issues of difference and diversity. In some ways, these topics are a natural follow-up to discussions of critical thinking since teaching about differences and diversity is about changing or broadening people’s minds and actions. It also helps them improve their perceptual and assessment skills.

Differences and Diversity
Increasingly, the membership of our classrooms has changed to include a wide range of students from all kinds of backgrounds and with all kinds of interests. The fascination of the culinary world and its prominent status, on the one hand, and the recessionary economy, on the other, has brought students into our programs who might never have been there before. In fact, the range of differences among our students can include any of the following (in alphabetical order to point out that no one difference is more important than another):

Says Chef Weiner, it’s time to assess ourselves as role models to our students, who witness more than we realize. And a tragedy hits home that we must work to positively influence those in our charge while we have the opportunity.

By Adam Weiner, CFSE

From January through April I addressed how to teach your students recipe skills and basic cooking skills. In May I took a break and wrote about the importance of teaching real networking. In that article, I stated that I would pick up with cooking techniques this month.

Please forgive me, but I changed my mind. I decided that with the end of the school year for most of you it is timely to consider our position as role models.

It is important that we, as teachers, take a look at ourselves and realize our impact upon students—sometimes beyond anything that we imagine. Further, we have skills and talents observed by our students without our realizing it. In May 2012, “The Gold Medal Classroom” published my article on assessment. So, now at the end of the year, it is time to do an assessment of ourselves as role models.